Here is my original recipe for Potato Soup. It is tasty, but imbued with subtle flavors of minced onion, carrot, and parsley. A hearty soup, but incredibly quick and easy

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Name: Potato Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 3 large potatoes (peeled and cut into 3/4-inch cubes); 1 medium carrot (peeled and cut into 1/4-inch cubes); 1 large onion (finely diced with an electric kitchen chopper); 1 stick of margarine; Salt to taste; 2 cups milk (I used skim milk.)

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INGREDIENTS

3 large potatoes ; (peeled and cut into 3/4-inch cubes)
1 medium carrot ; (peeled and cut into 1/4-inch cubes)
1 large onion ; (finely diced with an electric kitchen chopper)
1 stick of margarine
Salt ; to taste
2 cups milk ; (I used skim milk.)

Servings

INSTRUCTIONS

Prepare the vegetables as directed above. Melt the margarine in a deep skillet. Let the margarine heat up, and then add 3 chopped potatoes, 1 chopped carrot, and 1 chopped onion. Salt to taste (about 1 teaspoon). Sir the salted vegetables around in the skillet to coat them with the melted margarine. After they sizzle a bit, turn the heat to a fairly low temperature, cover with a lid, and let them cook until soft. Stir occasionally while the vegetables cook. If they brown a bit, that's fine--it just adds to the flavor. However, you do not want to let them burn. When the vegetables are done, mash them a bit with a potato masher (or spoon). They will look like "smashed potatoes." You will want to leave a few lumps. Now, remove them from heat and add 2 cups of milk. Stir around gently until you have soup of a nice consistency. You may heat the soup back up to boiling, but do not continue to boil it. It is not necessary to heat it, because it will still be very hot after the addition of the milk. Pour the soup into a soup tureen and use kitchen shears to mince some fresh parsley over the top. Terrific, hearty, lovely soup!

NOTES

Note: This soup is good served with Betty's Very Southern Cornsticks/Cornbread and fresh butter. Great comfort food!!

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Potato Soup

3 large potatoes (peeled and cut into 3/4-inch cubes)
1 medium carrot (peeled and cut into 1/4-inch cubes)
1 large onion (finely diced with an electric kitchen chopper)
1 stick of margarine
 Salt to taste
2 cups milk (I used skim milk.)

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Nutrition

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Serving Size: 1 Serving (442g)
Recipe Makes: 4

Calories: 235
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 28.7mg		1 %
Potassium 1271.2mg		33 %
Total Carbohydrate 53.4g		16 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 46.2g
Protein 6.2g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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